There’s something utterly magical about combining warm holiday spices with creamy cheesecake — that’s exactly what the Gingerbread Cheesecake Cookies Recipe delivers. These cookies bring together soft gingerbread dough swirled around luscious cheesecake centers, creating a chewy, tangy, and perfectly spiced treat that’s hard to resist once you try them.
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Why You'll Love This Recipe
I grew up loving classic gingerbread cookies, but adding a cheesecake surprise inside? Game changer. Every bite is a delightful mix of spicy, creamy, and buttery goodness that feels like a festive hug from your oven. Trust me, you’ll want to keep these cookies handy all season long.
- Unique Flavor Combo: The marriage of spiced gingerbread with tangy cheesecake makes these cookies stand out from ordinary holiday treats.
- Soft and Chewy Texture: These cookies stay tender and moist thanks to the rich cream cheese filling and molasses in the dough.
- Perfectly Portable: They hold up well for gifting or enjoying with a warm drink—no frosting needed!
- Impress Your Guests: The cheesecake center feels fancy, but these cookies are surprisingly simple to make once you know the steps.
Ingredients & Why They Work
Each ingredient in this Gingerbread Cheesecake Cookies Recipe plays a specific role that leads to that perfect balance between spice, softness, and creamy richness. Here’s why I love them together—and how to shop smart.
- Cream cheese: Using cold cream cheese helps maintain the cheesecake filling’s shape when you freeze it before baking.
- Granulated sugar (for filling and spice): The sugar dissolves in the cream cheese for a smooth filling and adds sweetness to balance the spices.
- Vanilla extract: A subtle flavor booster that deepens both the filling and cookie dough flavors.
- Ground ginger, cinnamon, allspice, nutmeg, cloves: This iconic blend gives gingerbread its warm, cozy character—be sure to measure carefully for the right spice punch.
- All-purpose flour: The sturdy base of the cookie, just enough to hold moisture but not too dense.
- Unsalted butter: Softened butter creamed with sugars creates a tender, melt-in-your-mouth texture.
- Light brown sugar: Adds moisture and a hint of caramel that’s essential in gingerbread cookies.
- Egg yolks: Provide richness and help the dough hold together while keeping it soft.
- Unsulphured molasses: This deep, dark syrup gives the dough its signature gingerbread flavor and beautiful color.
- Baking soda and salt: Balance leavening and flavor for even baking and a touch of savory depth.
Make It Your Way
One of the things I love most about this Gingerbread Cheesecake Cookies Recipe is how easy it is to personalize the flavors. Whether you want to dial up the spices or make it dairy-free for your crew, there’s room to play here.
- Spice it up: I sometimes add a pinch of cayenne or extra cloves for a spicier kick that surprises guests in the best way.
- Dairy-free adaptation: Try swapping cream cheese for a vegan cream cheese alternative and use coconut oil instead of butter for a plant-based version.
- Chocolate lovers’ tweak: Mix mini chocolate chips into the dough for a melty surprise alongside the cheesecake.
- Seasonal twist: Around Christmas, I sprinkle some coarse sugar or crushed candy canes on top right after baking for festive sparkle.
Step-by-Step: How I Make Gingerbread Cheesecake Cookies Recipe
Step 1: Make and Freeze the Cheesecake Filling
Start by whipping cold cream cheese with sugar and vanilla until it’s smooth and fluffy. I like to use an electric mixer because it easily dissolves the sugar and gives a silky texture. Then, scoop the mixture into small balls (about 2 teaspoons each) on parchment paper and pop them in the freezer. Freezing these solid helps the cheesecake hold shape inside the cookies instead of melting out during baking—this is key for that perfect gooey center.
Step 2: Prepare the Spiced Sugar
While the cheesecake sets, mix granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves for the spiced sugar coating. This not only adds a sweet crunch to the cookies but also amps up the warm spice notes in every bite—highly recommended to elevate the flavor!
Step 3: Mix the Gingerbread Dough
Whisk your dry ingredients together first — flour, spices, baking soda, and salt — and then cream butter and brown sugar until fluffy. Add egg yolks, molasses, and vanilla for that signature gingerbread richness. Combine wet and dry ingredients gently so the dough stays soft but well mixed. I find using a stand mixer with a paddle attachment speeds this along and gets an even texture every time.
Step 4: Assemble the Cookies
Scoop out the dough using a 2-tablespoon measure, roll it into a ball, then flatten slightly. Place a frozen cheesecake ball in the center, wrap the dough around completely, and roll gently to seal. This step can be a little sticky, but keeping the cheesecake frozen makes it much easier. Roll the cookie dough balls in the spiced sugar mix so each cookie gets that gorgeous speckled coating.
Step 5: Bake and Cool
Bake the cookies in batches on parchment-lined sheets at 350°F for about 11 to 12 minutes. The cookies should puff slightly and set on the edges but still look soft in the center. Let them cool on the tray for about 10 minutes before transferring to a wire rack to cool completely. This resting time lets the cheesecake center firm up nicely without drying out the cookie exterior.
Top Tip
From my experience, freezing that cheesecake filling before assembly completely transforms the outcome. Without this step, you risk a melty mess and less defined cheesecake pocket. Plus, rolling the dough balls in spiced sugar right before baking locks in flavor and adds a delightful texture you won’t want to miss.
- Freeze Cheesecake Filling: Always freeze the filling balls solid before wrapping them in dough for a neat, creamy core.
- Use a Cookie Scoop: Measuring dough in small uniform portions helps cookies bake evenly and look professional.
- Roll Twice: First flatten the dough, then seal fully around the cheesecake ball, and finally roll into a smooth ball again to prevent oozing.
- Don’t Overbake: Remove cookies when they look just set but still soft. They’ll firm up as they cool for maximum tenderness.
How to Serve Gingerbread Cheesecake Cookies Recipe
Garnishes
To keep things simple and let the flavors shine, I usually skip heavy frosting on these cookies. Instead, a light dusting of powdered sugar or a quick drizzle of melted white chocolate makes them look festive and adds a little sweet contrast without overshadowing the spice.
Side Dishes
These cookies pair wonderfully with warm drinks like mulled cider, chai latte, or a classic hot chocolate. I love serving them alongside a cozy cup of coffee during holiday gatherings—it’s the perfect balance of sweet and spice!
Creative Ways to Present
For holiday parties, I’ve had great luck stacking these cookies on a tiered plate or arranging them around a small bowl of spiced cream cheese dip. Tying them in little cellophane bags with a jingle bell and festive ribbon makes an adorable edible gift that guests rave about every year.
Make Ahead and Storage
Storing Leftovers
I store leftover Gingerbread Cheesecake Cookies in an airtight container at room temperature for up to three days. They stay wonderfully soft and just as flavorful—though I’ll admit, they rarely last that long in my house!
Freezing
These cookies freeze really well! Just make sure they’re completely cooled, then layer them between parchment paper in a freezer-safe container. They can be frozen for up to three months, making them perfect to bake ahead for holiday parties or gifts.
Reheating
To refresh frozen cookies, I recommend warming them in a preheated 300°F oven for about 5 minutes. This brings back the soft texture and melty cheesecake feel without drying out the gingerbread dough.
Frequently Asked Questions:
While you can use low-fat cream cheese, the filling may be less creamy and harder to freeze solid. Full-fat cream cheese yields the best texture and flavor for this recipe.
The key is to freeze your cheesecake filling balls solid before wrapping them in cookie dough. Also, make sure the dough completely encloses each cheesecake ball with no gaps to prevent leakage.
I recommend freezing the cheesecake filling separately first, then assembling the cookies fresh before baking. Assembling and freezing unbaked dough-wrapped cheesecake can be tricky and risks texture issues.
Molasses gives gingerbread its distinct flavor and color, so substituting with maple syrup will change the taste and texture. For authentic gingerbread cookies, it's best to use molasses.
Final Thoughts
This Gingerbread Cheesecake Cookies Recipe is one of those rare finds that perfectly blends nostalgic holiday flavors with a creamy twist that feels like a special treat every time. I’ve baked these for family and friends, and without fail, they get rave reviews and requests to bake them again. When you make a batch yourself, you’ll see just how easy it is to impress with a cookie that’s both festive and indulgent—plus, you get that warm, cozy feeling as the spices fill your kitchen. Go ahead, give these a try; I promise you’ll fall in love.
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Gingerbread Cheesecake Cookies Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 42 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of classic gingerbread with a creamy cheesecake filling nestled inside. Soft gingerbread cookies are coated with a fragrant spiced sugar, offering a festive and indulgent treat perfect for holidays or any cozy occasion.
Ingredients
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tablespoon (38 g) granulated white sugar
- ½ teaspoon vanilla extract
Spiced Sugar
- 6 tablespoon (75 g) granulated white sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Gingerbread Cookies
- 2 ½ cups (313 g) all-purpose flour, spooned and leveled
- 2 ½ teaspoon ground ginger
- 2 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- 2 egg yolks, at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup (113 g) unsulphured molasses
Instructions
- Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, beat the cold cream cheese, granulated sugar, and vanilla extract on medium-high speed with an electric mixer until the mixture is fluffy and the sugar is dissolved, about 2 minutes. Scoop the filling into 18, 2-teaspoon portions onto the lined cookie sheet. Freeze until the cheesecake balls are firm and frozen solid.
- Make Spiced Sugar: In a small bowl, whisk together the granulated sugar and all the ground spices until well combined. Set aside for rolling the cookies later.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer to cream the softened unsalted butter and light brown sugar on high speed until fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Add the egg yolks, molasses, and vanilla extract to the butter and sugar mixture. Mix on medium speed for one minute until the mixture is fluffy and well combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed until fully incorporated into the cookie dough.
- Assemble Cookies: Using a 2-tablespoon cookie scoop, portion out 18 scoops of dough. Roll each into a ball and slightly flatten. Place a frozen cheesecake ball in the center of each dough portion. Carefully wrap the cookie dough around the cheesecake, rolling it into a ball again to seal the filling completely. Roll each cookie dough ball in the prepared spiced sugar to coat evenly.
- Bake Cookies: Place 6 cookies at a time on the prepared baking sheets spaced evenly. Bake in the preheated oven for 12 minutes until edges are set but centers remain soft.
- Cool and Serve: Let the cookies cool for 10 minutes on the baking sheet to firm up, then transfer to a wire rack to cool completely before serving. Enjoy these festive treats!
Notes
- Keep the cheesecake balls frozen until the moment you insert them into the cookie dough to prevent melting.
- If you prefer a sharper cheesecake flavor, use full-fat cream cheese.
- You can substitute molasses with dark corn syrup for a slightly sweeter flavor, though molasses is preferred for traditional gingerbread taste.
- For easier rolling, lightly chill the cookie dough before assembling the cookies.
- Store the baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
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